We all seem to struggle with it falling apart (either cracking down the middle or, in my case, some chunks sticking to my silicon cake mold). Absolutely delicious !!! It was too overwhelming to figure out how to substitute egg and dairy, and we had a lot of travel time in the last three years so I was away from my kitchen anyway. I love your first book that I sometimes just read to fantasize that I have time to cook something! So excited to get my book in the mail! After reading comments, I reduced the baking soda to 1tsp, and it did not sink. Use a mild olive oil, and I did add an egg to mine both times, reducing the water/coffee by 1/4 cup. This was fabulous and sooo easy to make! WebPreheat oven to 350F (180C). I have made a similar wacky cake since high school (MANY years ago). You can also skip it. Thank you! Congrats on your new book. :). Its a tragedy. re: sinking in the middle I have been using only ONE teaspoon of baking soda, per suggestion of several others(rather than 1.5 tsp of B soda). I havent tested it with rye flour, but I suspect a half-swap would be great. I made this as cupcakes and got 18 using a 1/4 cup measuring cup. Used coconut oil (rationing my olive oil!) (We are 7500 feet elevation, so that might make a difference.) I made a ganache glaze frosting and the combo tasted better!!! I doubled the batter and used the Bobs Red Mill 1-to-1 GF flour. I tried oil and flouring the pan B/c I had no parchment, and the cake stuck fast to the bottom of the pan. the whole time. However this cake turned out to be the one that didnt work. The cake is a very dark chocolate color and moist and fabulous. Ozzaworld], was released in the year 2019. I have recently stated to my husband that if Id learned to cook on the stove Im using right now, Id think I was a terrible cook! I didnt have dark brown sugar, so I made my own by adding molasses to my light brown sugar. I would imagine using GF flours in this recipe would also work well. If youre not sure, leave it a minute or two longer; it can take it without becoming dry like almost every other cake out there. Im so glad I did, it was beetter than any dream cake could have been! In Greece you will find Greek food: feta, zaziki, gyros and the lovely alcoholic beverage called ouzo. 1/2 c each of granulated & brown sugar Even though the old standard will be hard to beat I cant wait to try your version with olive oil and brown sugar! I think I just died and went to heaven. I used some smoked flaky salt, just 1 tsp of baking powder, and added 2 eggs to avoid any potential textural/fragility issues as the cake needed to travel. increments; stirring very well before each additional heating). It was moist, fluffy, intensely chocolaty and delicious. Or lighter olive oil? Why did I wait? Access to the "Patron" Rank on my discord which gives you access to the Patron exclusive chat Download English songs RUSTAGE is creating Music Videos and Other Content. My cake was about to overflow at the 15 minute mark, but (thanks to the comments again) I had placed it on a lined sheet pan and I was watching it carefully. Thanks for the recipe it was a nice one to try with my son on a cold night. I turned the temperature down after 45 min to avoid burning the edges while trying to cook the middle, but it didnt really cook through, even after an hour. Question: During the 2-3 times Ive baked this recipe, it is always undercooked in the middle, even after I put it in the oven for ~50 minutes. Thank you so much for such a well-written article. As a vegan, THANK YOU for the perfect chocolate cake! It worked. Could you use rye flour instead of/in addition to AP? Your signing is at Manuels Tavern, an old Atlanta institution for journalists and politicians (Jimmy Carter announced his first run for GA governor there in 1970, for example). Also, I generally try to bake vegan, so its really awesome that you now have a vegan cake recipe! That looks so delectable! Heat the oven to 275 degrees. Can you drink, uh, wine? Is the cocoa powder in the batter the same ingredient as the cocoa in the glaze?Thanks. Wow, that sounds good! I look forward to baking your version and seeing you in Portland, OR. First published October 10, 2017 on smittenkitchen.com |, Smitten Kitchen Every Day: Triumphant & Unfussy New Favorites, the book tour that begins the day the book comes out, Here is a current link for the second book, https://smittenkitchen.com/2017/10/chocolate-olive-oil-cake-more-book-tour/#comment-999574, http://www.veganricha.com/2014/02/the-chocolate-torte-from-vegan.html, http://www.bbc.co.uk/food/recipes/yule_log_15656, http://benandbirdy.blogspot.com/2016/02/yay-its-wednesday-cake-cake.html, https://www.livestrong.com/article/539346-dutch-processed-cocoa-powder-vs-unsweetened-cocoa-powder/, https://smittenkitchen.com/2017/10/chocolate-olive-oil-cake-more-book-tour/#comment-984159, https://smittenkitchen.com/2017/10/chocolate-olive-oil-cake-more-book-tour/#comment-977696, https://smittenkitchen.com/2017/10/chocolate-olive-oil-cake-more-book-tour/#comment-978599, https://smittenkitchen.com/2017/10/chocolate-olive-oil-cake-more-book-tour/#comment-980162, https://smittenkitchen.com/2017/10/chocolate-olive-oil-cake-more-book-tour/#comment-991246, https://smittenkitchen.com/2017/10/chocolate-olive-oil-cake-more-book-tour/#comment-1361032, https://smittenkitchen.com/2017/10/chocolate-olive-oil-cake-more-book-tour/#comment-1371596, 3/4 cup (60 grams) unsweetened cocoa, any variety, sifted if lumpy, 1 tablespoon (15 ml) cider vinegar or white vinegar, 3/4 cup (135 grams) semisweet chocolate chips, 1 tablespoon (20 grams) light corn syrup (for shine). It did. The cake never even got close to setting. which didnt stop me from eating it with a dusting of icing sugar on the top. You will be more than happy with a smaller slice. But they exist. Its a cool, humid day in Virginia, so that may have something to do with it as well. I cant wait to try this. Im very sure that I used the right proportions of flour, cocoa and liquid. Rosemary and olive oil are a great combo I made shortbread cookies once that were wonderful. Connor Quest!] Thanks! We ate the cake warm while watching Practical Magic. You could check that. This cake would also be fabulous using unsalted butter, or half butter and half olive oil. Used a 9 round cake pan. Forgot to add I left out the corn syrup from the glaze and it was still shiny and worked out great. I will definitely be making again. Then turn it out onto a cooling rack. typo indeed. Next time I will make sure the oven is ready to go when I mix it up. I cant wait to try this. Alas, baking cakes isnt my strong suit.until..THIS ONE! As soon as the humidity here in central NC drops below 743%. About 38 minutes. Will you come say hi? Which based on research can be from to high of a temp. Total hit. AND GOOD! I make this cake a lot. I used pastry flour because I was low on all purpose, Dutch-process cocoa, coffee, and cider vinegar. You can use another acid though I used the same amount of lemon juice and it worked fine. I will definitely be coming back to this recipe again such an easy and delicious cake! Oh dear. Way, way, way, way TOO MUCH SUGAR!!!! Is the book tour not coming to your town? 1 C strong coffee + 1/2 c water The batter overflowed the pan and at 35 minutes the middle is raw and the outside cooked. Quickly move bowl to stand mixer and whip at high speed until egg mixture is lightened, fluffy and cool. Also, it was very pretty! I made Anna Del Contis olive oil and apple cake once and loved it. The center did not sink and the cake did not overflow the pan. Separately, someone told me about his familys go-to chocolate cake thats made for every birthday thats plush and perfect and never fails. One question: I ended up with a bit of a valley in the center. Quick Q should I use natural or Dutch cocoa powder here? Thanks for this delicious recipe! Happy Birthday to ME! Was it the almond flour not soaking up any of the liquid? Just made this last night. Does anyone know if this cake will suffer if I bake it, leave it overnight, and only glaze it the next day prior to serving? Thank you! Me too! Its been my go-to chocolate cake for years. I have used almond flour on the past for baking but it is definitely not a substitute for regular flour. Mine did not sink. I used non-dairy chocolate chips so I was able to make this pareve and its a great end to a Shabbat meal. I also look for it beginning to pull away from the side of the pan. Shwabadi & Connor Quest! We ate it anyway. Today is the day! 3. This cake looks amazing and a great solution to take to a gathering where you dont know everyone, and where someone is always egg/dairy free. One sank one didnt and looked perfect. Not sure if that is the baking soda coming through or using extra virgin olive oil. Next time will use coffee. However, this cake is very, very moist, so it might not be an issue. Whats this about? YES Im making this tonight this looks like a great weeknight cake! Can I use regular vegetable (canola, etc)? Unfortunately, I no longer live in that area. I didnt use the glaze because I didnt have time, but they definitely didnt even need it. Do you have any tips for substituting corn syrup in this recipe? Made it twice and both times it sunk in the middle. Thank you for adding us to you many stops :). The only thing issue that I had was a few slight cracks in the top. My mother-in-law has allergies/sensitivities to gluten, eggs, nuts, dairy, and soy, and really misses (chocolate) dessert. When I get past that, I rarely take another stab at it again the next day; we need some space. ONE NOTE fresh out of the oven, its not great. Allergic to vinegar/ would lemon juice work instead? Also the icing tastes way too much like olive oil but maybe will be good with the cake? Would coconut oil work as a substitute for the olive oil and corn syrup in glaze and still give a shiny finish? I need to remember to try limiting the baking soda to see if that will help. Id say try not to fill the pan more than 2/3 and you should be fine; if theres extra, make a few muffins. Measure and sift the cocoa powder into a bowl or pitcher and whisk in the boiling water until you have a smooth, chocolatey, still runny (but only just) paste. Whisk in the vanilla extract, then set aside to cool a little. In another smallish bowl, combine the almond meal (or all-purpose flour) with the baking soda and pinch of salt. Ive never made it with olive oil before but next time I might try it! Maybe plush/light is good for a smash cupcake? (Ps.I really like SO many recipes on your site!). This cake is perfect for the very small celebration were having for my husbands bday. I will make it long beyond our isolation period! Favorites: 121 - I like it too! Id love to go, but its hard to justify a 2 hour drive each way on a work day if only to buy the book. Since coconut oil is solid at room temperature (unless of course youre in NJ in october), it will make a hard shell for the glaze. I love the glaze too. The cake ran out of the pan. I make it all the time, it has even less ingredients than this one, but no olive oil. This cake was delicious! This was simple and good! Anyhow, Id probably just use a chocolate chip and cream ganache next time. Thanks so much! Can I omit the vinegar? I had zero issues! Any adjustments? And its easy to make a layer cake out of it by cutting it in half (assuming vertical in this case bc it will likely be a thin layer). 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